Who knew that your slow-cooker could give you an authentic taste of the Islands? Toss five simple ingredients together for this tropical treat.
cans (15 oz each) tropical fruit salad in fruit juice, undrained
cup packed brown sugar
box Betty Crocker™ SuperMoist™ yellow cake mix
cup butter or margarine
Spray 6-quart slow cooker with cooking spray. Reserve 1/2 cup fruit juice from fruit salad; pour remaining juice and fruit into slow cooker.
In small bowl, stir cornstarch into reserved fruit juice until cornstarch is completely dissolved. Pour cornstarch mixture into slow cooker; stir to combine.
Sprinkle brown sugar over fruit. Sprinkle cake mix over fruit. Cut butter in small pieces; place evenly over cake mix.
Cover; cook on Low heat setting 3 hours or until cake is set when lightly touched in center.
Spoon warm cake into dessert bowls; spoon fruit mixture over cake.
For a nutty variation, try using Betty Crocker® SuperMoist® butter pecan cake mix.
To prevent the cake from burning around the edge, line the slow cooker with cooking parchment paper.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.